With a puree recipe from vegan chef Bryant Terry I have paired this up with a pan seared tilapia that I learned to make back in a random gourmet cooking class during university. The reason I say Basil or Sage Tilapia is because I have used both and they taste good with this recipe. On my potatoes I have used fresh parsley and I have also used rosemary. These are one of those recipes that you can go out in your herb garden and explore while keeping all the rest of the ingredients pretty much spot on.
Tilapia
Servings 2-4 people
- 4 pieces of tilapia
- Sage or Basil (I’ve never mixed them, but both taste good)
- 1/2 tablespoon olive oil
- Salt and pepper
Roasted Potatoes
- 1 large russet potato or 6-10 fingerling potatoes cut in thirds or half depending on size
- 4 cloves of garlic
- small handful of rosemary (tablespoon of fresh) FRESH ONLY taste the best
- 1 tablespoon of olive oil
- salt and pepper
Bryant Terry Leek Pea Puree from Vegan Soul KitchenÂ
- 1 1/2 cup of cleaned sliced leeks
- 3 cups of frozen green peas
- 2 tablespoon of extra-virgin olive oil
- 1 tablespoon of sea salt
- Fresh ground pepper
- NOTE: Reserve 6 tablespoons of water from boiling leeks and peas
Directions:
First thing I do is put the potatoes in the oven, so by the time I’m finished with everything else it’s time to eat. Pre-heat oven to 400. Wash and prep potatoes. Dry them off and place them in a glass oven dish. Put salt, pepper, olive oil, garlic, and rosemary chopped with out stems over the potatoes and toss around until evenly coated. Put in the oven total cook time is 30-40 minutes and should be golden brown possibly even crispy looking in some spots. Mix potatoes once and a while to make sure they cook evenly.
Clean tilapia and lightly salt and pepper front and back. Place one large piece of basil or two pieces of sage if that is what you are using. Set to the side (See pictures)
Prepare leek puree by putting peas and leeks in a 3 qt pot of salted boiling water. Boil uncovered for 3 minutes or until soft. Remove your 6 tablespoons of water. I immediately put it in my food processor to save a dish. Drain the peas and leeks and put them in the food processor. Add the olive oil and process until creamy. Set to the side (See picture)
Last drizzle a bit of olive oil in a non stick skillet and heat on medium high. Place tilapia herb side down so it sears onto the fish. Cook for 5 minutes then flip back over making sure herb does not fall off. I usually use my hand and a wide spatula to flip it. Smooth it back out if if does. Cook fish another 5-7 minutes. Turn stove top off.
To prepare plate first put down a smoothed out wide amount of puree. (See picture) If you need to heat the puree up, pop it in the microwave for 15 seconds. Place fish on top of puree and then sprinkle potatoes around the puree. It is wonderful to take a bit of fish with the puree then scoop a bit of potato with some puree as well.
Serve with a glass of white wine and some kale salad on the side.
